Ingredients
- 1 large garlic clove
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
- 3/4 lb cherry tomatoes, halved
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb green beans, trimmed and halved crosswise
- 3 tablespoons balsamic vinegar (preferably white)
- 3 tablespoons capers (packed in brine), rinsed, drained, and chopped
- 1/2 teaspoon sugar
- 1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
- 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
- 3/4 cup chopped fresh basil
Description
This Version Of The Italian Classic Is An Irresistible Mix Of Crusty-chewy Bread Cubes And Colorful Roasted Vegetables, All Bathed In A Lusty Balsamic Vinaigrette. Be Sure To Use A Good-quality French-style Baguette, As A Lesser Bread Won't Keep Its T
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